Categories: Lamb, Stews 
      Yield: 6 servings 
  
------------------------------------STEW------------------------------------ 
      1 lb Lamb; chopped in 1" cubes 
           -leanest cut possible 
      2 c  Onions; chopped 
      1    Clove Garlic; minced 
    1/2 c  Water 
      2    Garbanzo beans;15oz drained 
      2    No-Salt Tomatoes;14oz cut up 
    1/3 c  Tomato Paste 
    1/3 c  Light Raisins 
    1/4 c  Slivered Almonds 
    1/2 ts Black Pepper; fresh ground 
    1/2 ts Thyme; dried, crushed 
    1/4 ts Salt 
    1/4 ts Cinnamon; ground 
    1/4 ts Allspice; ground 
    1/8 ts Red Pepper; Cayenne 
    1/2 c  Chicken Stock 
      4 c  Couscous; hot, cooked, 
           -prepared without fat 
 
----------------------------------GARNISH---------------------------------- 
           Cilantro leaves 
  
  :       Lightly spray a hot 12 inch skillet with release spray, add lamb 
  and brown quickly on medium high heat, until the edges of the lamb cubes 
  are a little crusty. 
  :       Drain most of grease from pan. 
  :       Add, onions, garlic and water; bring to boiling, cook over medium 
  heat until the onions are translucent. 
  :       Add 3/4 cup Garbanzo beans, undrained-tomatoes, tomato paste, 
  raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper 
  and stock. Bring to boiling. Reduce heat and simmer, covered, 1 1/2 hours 
  or until lamb is very tender. Add remaining garbanzo beans and simmer for 
  10 minutes or till desired consistency. Serve over hot couscous.